NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup golden beets

1 tbsp olive oil

2 tbsp orange juice

1 tsp orange zest

1 tsp honey

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby arugula

1 tsp balsamic vinegar

PREPARATION

• 1

  Preheat your oven to 400°F. Peel the golden beets and dice them into uniform 1-inch cubes.

• 2

  On a parchment-lined baking sheet, toss the beets with 0.5 tbsp of olive oil, 0.125 tsp of sea salt, and 0.125 tsp of black pepper.

• 3

  Roast the beets for 25-30 minutes, or until they are fork-tender and slightly caramelized.

• 4

  While the beets roast, whisk together the orange juice, orange zest, honey, and balsamic vinegar in a small bowl to create the glaze.

• 5

  Season the chicken breast with the remaining sea salt and black pepper.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a medium skillet over medium-high heat. Sear the chicken for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F.

• 7

  During the final 2 minutes of the beets' roasting time, pour the orange glaze over them and toss well to coat, returning them to the oven briefly to thicken the glaze.

• 8

  Slice the chicken and serve it alongside the glazed golden beets over a fresh bed of baby arugula.